Swiss Gruyere Fondue

1. 1

   Toss cheese with cornstarch in large bowl.

2. 2

   Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.

3. 3

   Reduce heat to medium.

4. 4

   Whisk 1 handful of cheese into wine until almost melted.

5. 5

   Repeat with remaining cheese in about 5 more batches.

6. 6

   Continue whisking until completely melted and fondue begins to bubble, about 1 minute.

7. 7

   Whisk in Kirsch and nutmeg.

8. 8

   Transfer to fondue pot and keep warm over fondue burner.

9. 9

   Accompany with a platter of assorted dippers, fondue forks and plates.

10. 10

    DIPPERS: Cubed crusty bread, boiled new potatoes, rounds of smoked sausage, cubed cooked chicken, blanched asparagus, green beans, broccoli, cauliflower florets and carrot sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.